AM Line Cook I, II, III (Up to $20/hr) - $20 per HOUR

The Detroit Foundation Hotel is a unique boutique hotel nestled in the historic Detroit Fire Department Headquarters, consisting of 100 rooms and embodying the city's rich heritage and ongoing renaissance. Managed by Aparium Hospitality Services, this independent hotel successfully combines the charm of boutique hospitality with the business rigor of larger hotel brands. Aparium, founded in 2011, focuses on creating memorable local experiences that reflect the distinct character of each locale it operates in. At The Detroit Foundation Hotel, a strong emphasis is placed on People, Place, and Character — ensuring that the surrounding communities, as well as associates, are celebrated and valued. This philosophy extends to guest experience, employee culture, and partnerships with local producers and artisans, creating an authentic Detroit dining and lodging environment. The role of Cook I, II, or III at the Detroit Foundation Hotel is an exciting opportunity for culinary professionals at various stages of their career development. Reporting to the Executive Chef and Sous Chefs, this non-exempt position involves preparing scratch-made dishes and following recipes with precision, while also bringing insight and collaboration to the culinary leadership team. Cooks at all levels are expected to maintain high standards of food quality, safety, and cleanliness, while fostering positive, transparent relationships with peers and leadership. The role requires a blend of culinary skill and an organized, task-oriented approach. Whether honing basic culinary techniques or contributing to kitchen operations, individuals in this position will play a key part in ensuring memorable dining experiences for guests. The hotel offers competitive pay up to $20 per hour, depending on expertise, alongside attractive benefits including paid time off, medical benefits starting at a bi-weekly cost of $71, discounted food and beverage for associates and guests, reduced room rates, pet insurance discounts, and 401k participation. The work environment reflects Aparium's commitment to diversity, equity, and inclusion — encouraging a culture of belonging and mutual respect, with strict policies against discrimination or outdated kitchen hierarchies. Cooks are encouraged to embrace continual learning, open communication, and teamwork, contributing to a vibrant culinary team that embraces modern hospitality practices. This role is ideal for individuals passionate about the culinary arts, who thrive under pressure, enjoy collaborating with a diverse team, and are committed to creating exceptional guest experiences through food. The Detroit Foundation Hotel encourages applicants who want to grow their culinary skills in a dynamic, culturally rich setting, while also contributing to a positive kitchen atmosphere and upholding the values of People, Place, and Character. If you are eager to bring your culinary talents to a respected hospitality brand with a strong local identity, this position offers a fulfilling and supportive pathway to advance your career.

• Passion for culinary arts, experience in a range of cuisines
• Minimum of two years experience as an entry-level cook or higher
• Demonstrated knowledge of food safety guidelines and requirements
• ServSafe Certificate of Completion or completed within 30 days of hire required
• Introductory skills in Microsoft Excel and Word to create and adjust spreadsheets, cleaning lists, and prep guides
• Adaptable interpersonal communication skills to address fellow associates at all levels
• Conversational proficiency of the English language in reading, writing, and verbal communication
• Ability to calculate basic math principles to meet proper menu ingredients and perform inventory
• Ability to work in a fast-paced environment for extended periods of time to meet high volume business
• Ability to lift, balance and carry up to 25 lbs to transport dry goods inventory, equipment, etc
• Ability to lift, balance and carry with assistance up to 100 lbs to transport dry goods inventory, equipment, etc
• Ability to stand or walk for prolonged periods to cook required menu items